Goes-with-everything hummus
This hummus can be jazzed up with most anything and goes great as a side and as a dip.
Servings: 72 ounces
Cost: $5
Equipment
- Blender
Ingredients
- 1 pound dry chickpeas or 7 cups cooked/canned chickpeas also called garbanzo beans
- 8 ounces tahini
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 3 tablespoons chopped garlic more to taste
- Salt to taste
- 1/3 cup reserved chickpea cooking water
- Artichoke hearts (optional)
- Chopped green chile, roasted or unroasted (optional)
- Chopped peppers (optional)
Instructions
- Soak the chickpeas overnight in cold water at a rate of three times the quantity of water to chickpeas.
- If cooking the chickpeas in a slow cooker, cook on low for 5 to 8 hours. Make sure the chickpeas are covered with water.
- If cooking the chickpeas in an electric pressure cooker, cover with 3-4 inches of water and set for 15-20 minutes, or 20-25 minutes on beans.
- Drain the chickpeas, reserving 1⁄3 cup of the cooking water.
- Add 2⁄3 of the chickpeas (or all, to make a creamier hummus) into a blender or food processor, along with the lemon juice. When blending, a little more liquid can help facilitate the process. Add a few tablespoons of cooking water as needed.
- Add the tahini and continue blend until everything is mixed. Once the chickpeas blend with the tahini, the color should change to a lighter shade of yellow.
- Decant the mixture into a mixing bowl and add into the blender the garlic, the lime juice, the olive oil and, if using, the artichoke hearts or other ingredients and blend. Add the new mixture into the mixing bowl and stir until well combined.
- Add salt, or garlic salt, to taste. Start with two teaspoons. Just enough salt will make the flavors of the hummus pop.
- Add the rest of the chickpeas, either only briefly blended or whole, depending on texture desires.
- Refrigerate or enjoy immediately, The hummus will get just a little bit better and thicken after it has been refrigerated.
